Lunch / Dinner
Roasted Potatoes
Ingredients
- 2 large potatoes, skin-on
- 1 tablespoon duck fat or lard
- 1/2 teaspoon dried rosemary or wild thyme
- Sea salt, to taste
Instructions
- Place the potatoes in a pot of salted water.
- Bring to a boil and cook for approximately 15 minutes, until just tender but not falling apart.
- Drain the potatoes and gently crush each one so the skin splits and the inside is partially exposed.
- Heat the duck fat or lard in a cast iron skillet or roasting pan.
- Add the potatoes, rosemary or thyme, and sea salt.
- Roast for 15-20 minutes, turning once, until crisp and golden around the edges.
Nutrition
- Calories: 580 kcal
- Protein: 12 g
- Carbs: 102 g
- Fat: 14 g
Nutrition information is an estimate based on ingredients and has not been laboratory tested or independently validated.
Works Well In
Notes
Nutrition estimate assumes two large skin-on potatoes, about 600 grams total edible potato, plus one tablespoon of duck fat or lard. Divide roughly in half for two moderate servings.